Turkey Stuffing

There are hundreds of ways to make stuffing (called dressing or filling in some parts of the country). Stuffing can be moist or dry; in fact, people seem to have as strong opinions about moist or dry stuffing as about thin or thick pizza crust. Stuffing should be the way you like it, but never soggy.

Bread; corn bread; wild, brown, and white rice; or sweet and white potatoes can be used for the body of the stuffing. Sausage, oysters, onions, walnuts, chestnuts, pecans, hazelnuts, apples, pears, cranberries, dried apricots and prunes, or fresh or dried mushrooms will add flavor and texture. Butter, margarine, olive oil, rendered chicken fat, cream, broth, wine, brandy, or fruit or vegetable juices serve to moisten the mixture.